- 2 oz. Rye
- ¼ oz. Sorghum Syrup
- 2 dashes Bittercube Cherry Bark Vanilla Bitters
- Splash Absinthe
- Add all ingredients (except the absinthe) to a mixing glass. Stir to dissolve the syrup. Add ice and stir for 30 seconds. Strain into a Nick & Nora glass - which has been rinsed in the absinthe - and garnish with a lemon twist.
Wonderful! This take on the classic Sazerac offers up sweet earthy flavors with a grassy/reedy/grape-nutsy finish. Sweetened with Tennessee Sorghum Syrup – a perfect match with rye whiskey – this is one cocktail you’ll go back to time after time. Grab yourself a jug of Sorghum Syrup and mix-up all of the cocktails we’ve designed around it. Enjoy!
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